T-bone steak

Ingredients for 4 servings:

• 2 steak(s) (T-bone), preferably at least 3 cm thick
• 2 sprigs rosemary
• 6 sprigs of thyme
• 6 sprigs lemon thyme
• 4 sprigs of oregano
• 3 cloves garlic, fresh
• 100 ml olive oil, about
• Salt and pepper from the mill

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

fried in a pan

Finely chop the herbs and garlic and mix with the pepper and olive oil. Rub the steaks thoroughly with this mixture and let them mature in the refrigerator for several days, ideally in an airtight container. I usually use freezer bags, which I then remove the air from and seal. On the day of preparation, let the steaks reach room temperature. Then gently heat a large pan (I use an oval cast-iron pan) until evenly heated. I heat it on the roasting surface of the induction hob for about 10 minutes at level 3, then 10 minutes at level 4, then 10 minutes at level 5, and finally at level 6-7, or possibly 7.5-8. Don’t let it get too hot, so the steaks don’t burn. In the meantime, heat the oven to 70°C. Then, after lightly dabbing the steaks, brush them with 1 teaspoon of oil, lightly salt them, and place them in the hot (but by no means too hot) pan. Be careful not to overcook them. After three minutes, turn them over (they should be light brown and have a light roasted flavor) and cook for another two minutes. Then, place them in the pan (which is still hot, allowing the meat to continue cooking) in the oven and let them rest for 10 minutes (less time for thinner steaks). They should be light brown on the outside, but not burnt, and pink to rare on the inside, depending on your taste.